Authentic Swedish Pancake Recipe

5 from 4 reviews

Jump to RecipeLeave a Comment

This post may contain affiliate links. Please read our disclosure policy.

The BEST Authentic Swedish Pancake Recipe! They are made from a thin, egg-rich batter that’s cooked in a skillet to produce soft and tender cakes with the perfect crispy edges. Only 4 simple ingredients and 15 minutes.

Swedish pancakes are the perfect vehicle to serve as a bed for your favorite toppings. You can even top them with Italian Chocolate Pastry Cream (Crema Pasticcera), Italian Pastry Cream (Crema Pasticcera), or Best Italian Pistachio Cream.

Why You’ll Love This Recipe

These authentic homemade Swedish pancakes recipe makes the softest and most delicious pancakes that the whole family will love. Top and fill them with your favorite fruits and homemade chocolate syrup Make these pancakes a weekend morning tradition!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Recipe Ingredients

You only need a few pantry staples to make this authentic Swedish pancake recipe.

  • Flour
  • Egg
  • Milk
  • Salt

How to make Swedish pancakes

With a batter that comes together in minutes with a bowl and whisk, and only four ingredients it is sure to be your new favorite pancake for breakfast, brunch, birthdays, family gatherings, dessert parties, and more!

Make the Batter: In a large bowl whisk together the eggs and milk. Add the dry ingredients to the egg mixture and stir until combined. Do not over mix!

Turn on the Burner. Place the skillet over medium high heat. You need a nice heat so the batter sizzles as soon as it hits the pan.

Test the Heat of the Pan. Test the pan after several minutes to ensure that it’s hot enough by wetting your hand and flinging several drops of water onto the pan’s surface. In a properly heated pan, the drops of water will bead up and sizzle before disappearing. A hot pan slightly sears the outside of each pancake, preventing the batter from sticking to the pan.

Add a Generous Amount of Oil for the First Swedish Pancake. Add a small spoonful of oil into the pan. This prevents them from sticking to the pan. Allow the oil to heat and coat the pan completely before cooking your first pancake. Periodically add more oil to the pan when needed to keep these thin pancakes from sticking.

Pick up the Pan to Swirl your Batter. This methods makes them thin and tender with crispy edges. After pouring 1/3 cup of batter into the pan. Immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan.

Cook until the pancake has browned slightly on the bottom, 1 to 1 1/2 minutes and carefully slide a spatula underneath the pancake and flip it. (It should be light brown) Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Tilt the pan and loosen the pancake, then slide it onto a wire rack while you cook the rest of the remaining batter. Serve directly on a plate and enjoy with toppings.

nutella and raspberry Swedish pancake

Topping Suggestions for Swedish Pancakes

The traditional recipe passed down from my husbands great-grandmother suggest to serve them with melted butter and sugar. This is the way we usually enjoy them.

Here are some other delicious flavor combinations:

  • Squeeze of fresh lemon and sugar
  • Nutella and banana
  • Fresh berries and whipped cream
  • Any jam or preserve (especially the Swedish classic lingonberry jam)
  • Apple or pear butter
  • Cinnamon sugar
  • Chocolate or plain Italian pastry cream
  • Caramel sauce
  • Homemade chocolate syrup
  • Yogurt and Granola
  • Italian pastry cream or chocolate Italian pastry cream
  • Maple Syrup

FAQs

What Are Swedish Pancakes?

Swedish pancakes are made from a thin, egg-rich batter that’s cooked in a skillet to produce thin cakes that are rolled up or folded. While they look a whole lot like French crêpes there are slight differences that make each unique.
The batter for Swedish pancakes contains a higher ratio of milk, butter, and eggs to flour, resulting in something that’s lighter and fluffier than crêpes. The batter is a little more custard like that thin. It is the perfect in between of a regular American pancake and French crêpe.

Do I need a crepe pan to make these pancakes?

We prefer using a stainless steel flat pan. You can also use a cast iron pan for this recipe.
The batter for Swedish pancakes is thin and needs a flat pan with small edges to spread and twirl the batter in the pan. A well seasoned cast iron, or quality stainless steel pan will last a long time.
The pan we use was gifted to us many years ago and we can no longer find this exact model. We’ve found a couple of pans that we recommend for you:
DE BUYER Mineral B Pan – Pancake Pan – Carbon and Stainless Steel – Induction-ready – 9.5″
Nordic Ware Traditional French Steel Crepe Pan, 10-Inch
*contains affilate links

What is the difference between Swedish pancakes and crêpes?

Swedish pancake recipes tend to use more flour and less liquid than crepes. They also use melted butter in the batter while many crepes usually have water in the batter.

Can this recipe be made vegan?

Yes, you can use egg substitutes like Just Egg or aquafaba. You can replace the milk with any alternative milk you like such as oat, soy, or almond milk.

Can I use gluten-free flour in this recipe?

Yes, you can use oat flour in place of regular flour.

Expert Tips

Use a Quality Pan for Frying Heavy pans work better for cooking pancakes that don’t stick. Thin, often poor quality, pans can heat unevenly, causing pancakes to stick to their surfaces even if they have a nonstick coating.

Rinse and Dry Your Pan. Rinse and dry your frying pan before getting started. Even if you previously washed the pan, remaining food residue that you cannot see can and will make your pancakes stick.

Use Oil, Lard, or Clarified Butter for Frying. When cooking over very high heat, use oil, which is less likely to burn. When sautéing with medium-high heat, you may opt for butter, which adds a nice flavor. However, the milk solids in the butter can burn, or brown, affecting the color and taste of your food. For Swedish pancakes you need a higher heat to get nice crispy edges while maintaining a tender center.

Traditional Swedish Pancake Recipe on a plate with butter and sugar

If you are looking for traditional French Crepes- try this recipe Traditional French Crêpes- Elena. I lived the first six years of my life in Paris, France. The smell of real crêpes takes me back to the cobble stone streets of Paris. This is the most authentic recipe for French Crepes you can find.

Now, back to Swedish Pancakes…

Swedish pancake in a pan

How to make Swedish Pancakes (Video)

This is a tired and true Davis family recipe that the family has made for over 60 years! We enjoy these every single weekend in our home and so do many relatives around the United States.

No matter how many miles apart we are we can still make this recipe and think of one another as we enjoy our favorite Swedish Pancake recipe. They are simple to make and easy to love time and time again.

When we visit Jordan’s family in Idaho his dad stands at the stove and flips the cakes. He then hands them to mom who tops them with simple butter and sugar. She folds them in a triangle and passes them off to the line of grandchildren anxiously waiting for their Swedish, or “sugar” pancake.

Traditionally, we serve with with a dab of butter and a sprinkle of sugar. As the years go by, we get more creative and serve them all sorts of delicious toppings (see suggestions below).

lemon sugar Swedish pancake

Make Ahead & Storage Instructions

Yes! Here are some tips to make them ahead of time: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer the cooled pancakes between parchment paper, wrap tightly in plastic wrap, and transfer to zipper-lock bag. When you are ready to serve, microwave stacks of 3 pancakes on 50 percent power until heated through, 10 to 15 seconds. Note: they are always better fresh.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week. You can make a double batch on the weekend and heat up for a delicious breakfast on a busy weekday and serve it along with our Breakfast Casserole. You can also alternate it with our Dutch Baby Pancake, Fluffy Pancake, and Apple Pancake!

From my Cucina to your Table, Mangia! Mangia! (Eat!) 


More Delicious Desserts for YOU…

Frozen Lemon Dessert (Creamy Lemony Treat)

Easy “Crack” Lemon Bars (Winning Recipe)

Tried and True Best Cheesecake Recipe

Poppy Seed Cake with Orange Almond Vanilla Glaze

Peanut Butter Bars

Swedish Pancakes with Nutella

Have you checked out my NEW CBE PRODUCTS? Take a look at the 2-in-1 cutting and charcuterie board, gorgeous apron, and unique pasta server that you that you absolutely need. The wood products are all handmade in Salt Lake City, Utah. They make great gifts as well!

BEST Authentic Swedish Pancake Recipe make a cozy and easy breakfast in bed recipe for your special someone any time of the year!

💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Swedish Pancake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Elena Davis
  • Total Time: 25 minutes
  • Yield: 10 pancakes 1x

Description

Swedish pancakes are made from a thin, egg-rich batter that’s cooked in a skillet to produce soft and tender cakes that are folded into a triangle shape. There isn’t any sugar in the batter, so they are the perfect vehicle to serve as a bed for your favorite toppings. With a batter that comes together in minutes with a bowl and whisk, and only three ingredients it is sure to be your new favorite pancake for breakfast, brunch, family gatherings, and dessert parties. This is a tried and true family recipe of over 60 years! 


Ingredients

Units Scale
  • 2 eggs, room temperature
  • 2 cups milk, warm to 70 degrees F
  • 1 cup flour
  • 1/2 teaspoon salt
  • Solid lard, coconut or vegetable oil, or clarified butter (we do not recommend regular butter for frying as this batter needs a very hot pan and butter burns easily)

For serving: butter, sugar, fresh fruit or jam, whipped cream, powdered sugar, lemon juice, maple syrup, or yogurt


Instructions

  1. Whisk the eggs and milk until well combined. Add flour and salt. Whisk for an additional minute until well incorporated. Do not over mix.
  2. Melt 1 teaspoon unsalted butter in a 9.5- 10-inch stainless steel pan over medium heat. Tilt the pan so the coconut oil or crisco coats the bottom. Pour in about 1/3 cup of the batter, then immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan. Cook until the pancake has browned slightly on the bottom, 1 to 1 1/2 minutes and carefully slide a spatula underneath the pancake and flip it. Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Tilt the pan and loosen the pancake, then slide it onto a wire rack, or serve directly on a plate and enjoy with toppings.
  3. Continue making pancakes with the rest of the batter, adding more solid coconut or vegetable oil- 1 teaspoon at a time, as needed, to keep them from sticking. Stack the pancakes to keep them warm. To serve, fold the pancakes in four to form a triangle. Serve the pancakes with toppings, as desired. Enjoy!
  • Prep Time: 5 min
  • Cook Time: 20 minutes
  • Category: Sweet
  • Method: American
  • Cuisine: American

You May Also Like

About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

6 Comments

  1. The simplest ingredients and the most delicious bite! I have made this recipe for two Saturdays in a row and my three children and husband love it! We sprinkled cinnamon sugar on the first batch and lemon with sugar on the second. Itโ€™s an absolute delight! This recipe is going in the family vault ๐Ÿ˜˜ Grazie!